Menorah Upside-Down Cake
This is a traditional upside-down cake with a menorah design in the topping.
Be sure to allow the baked cake to cool on a rack for five to ten minutes before
turning it out. The menorah will then have a chance to set and the cake will slip
- 3 tablespoons unsalted margarine
- 1/2 cup
firmly packed brown sugar
- 1 (20 ounce) can pineapple spears, drained, reserve
- 9 maraschino cherries
- 1/3 cup solid white vegetable shortening
cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon
- 1 1/2 cups sifted all-purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup reserved pineapple juice
- Melt the margarine in a 9-inch square pan.
- Add the brown sugar. Pat the mixture
evenly over the bottom of the cake pan.
- Using the pineapple spears and cherries, arrange a menorah design on the brown
sugar. Place 2 spears end to end across the pan for the menorah base. Then place
a single spear in the center of the base at a right angle to it; this will be the
shamash (the "servant" candle with which the others are lighted). Cut
8 pineapple spears one inch shorter than the shamash. Position these parallel to
the shamash, 4 on either side, to represent the candles. Under the shamash spear
and under the base, place 2 half-pieces of pineapple spear side by side; these are
the menorah stand. Two more half-pieces may be placed end-to-end under the stand.
Place a cherry over each vertical spear to represent the flames.
- Heat the oven to 375 degrees F.
- Prepare the cake batter. In a medium-size mixing bowl, cream the shortening.
- Gradually add the sugar. Beat until light and fluffy.
- Add the egg, vanilla extract
and lemon rind.
- Into a bowl, sift together the dry ingredients. Alternately add the dry ingredients
and the pineapple juice to the creamed mixture, beating after each addition until
blended and smooth.
- Carefully spoon the batter over the menorah topping in the pan.
- Bake for 45 minutes, until the top springs back when lightly pressed. let the
cake cool in the pan for 5 to 10 minutes.
- Invert it onto a serving dish. Allow 2 to 3 minutes before removing the pan.
- Variation: For a shortcut, prepare the batter from a white or yellow cake mix
(you will only need half of a regular-size package). Spoon this over the menorah